Soup and Salad

Soup of the DayCup 3;  Bowl 4

Please ask your server about our changing daily selection.

French Onion SoupCrock 6

with crouton and melted Swiss cheeses.

GARDEN SALAD4

of mixed greens, cucumber, red onion, tomato, croutons and shredded Swiss cheese, with choice of dressing.

House Salad6

of mixed greens, salami, red onion, tomato, cucumber, croutons, grated Parmesan and Swiss cheese, tossed in a cider vinaigrette.

Traditional Caesar6

with croutons and Parmesan cheese.

Spinach Salad6

with red onion, hard-boiled egg, Parmesan cheese and a hot bacon vinaigrette.

Served with choice of house-made dressing: cider vinaigrette, ranch, thousand island, balsamic vinaigrette, honey mustard or blue cheese.

Small Plates

BARVARIAN PRETZEL STICKS7

with a Pepper Jack cheese sauce.

flash fried artichoke hearts6

served with an herbed dijon cream.

German Meat and Cheese TrayServes two 9, Serves four 15

with assorted German meats and sausages, artisan cheeses, and crackers.

grilled sausage sampler10

with a locally produced bratwurst and knockwurst, served with sauerkraut, housemade pickles, and whole grain mustard.

LIGHTLY BATTERED AND FRIED DILL PICKLES6

with buttermilk herb dipping sauce.

Haus Spezialität

Pork Schnitzel14

atop German potato salad and red cabbage with your choice of Dill crème sauce or Jaeger (red wine, bacon and mushroom) sauce.

shaved sauerbraten of beef14

with a spiced red wine sauce accompanied by German potato salad and red cabbage.

GERMAN SAMPLER PLATTER OF SAUERBRATEN, SCHNITZEL AND KNACKWURST16

served with red cabbage and potato pancake.

portabella mushroom13

stuffed with creamed spinach, artichokes and finished with swiss cheese served with wild rice and vegetable.

VINTAGE SPÄTZLE16

with sausage, muschrooms, onions, roasted red peppers, and spinach tossed in a blue cheese cream sauce.

Entrées

All entrées served with Rolls, butter and house salad.

PAPRIKA CHICKEN16

Two Grilled Paprika Chicken breasts topped with a sour cream dill sauce served with mashed potatoes and vegetable.

bacon and pepper jack penne14

with roasted red peppers and shaved brussel sprouts.  Add Chicken 3; Add Shrimp 4

JAEGER LOIN23

beef tenderloin medallions lightly breaded, grilled and finished with Jaeger sauce (red wine, bacon and mushroom) served with mashed potatoes and vegetable.

pretzel crusted atlantic salmon20

topped with an herbed dijon aioli served with wild rice and vegetable.

6-OZ. FILET OF BEEF25

charbroiled to your specification with mashed potatoes and vegetable.

surf and turf28

a charbroiled 6-oz. filet of beef with three jumbo shrimp topped with a roasted garlic tomato cream, served with mashed potatoes and vegetable.

lightly breaded grilled pork loin chops17

topped with caramelized onions, granny smith apples and goat cheese, served with wild rice and vegetable.

 

Add to your filet: brandied mushrooms and onions; herbed blue cheese and reduced balsamic. 2

Children’s Menu

(For children 12 and under)
Served with drink and choice of side: French fries, fruit, applesauce or potato pancake.

Four-Cheese Pizza5

Chicken Tenders5

Grilled Cheese5

 

Desserts

All of our desserts are prepared fresh daily in our kitchen by our pastry chef. Your server will tell you about additional dessert selections for the day.

black forest cake5

German Chocolate Pie5

APPLE STRUDEL5

root beer float5

(Please no separate checks for parties greater than 10)

Event

Title: Beast Feast
Calendar: stonehillwinerymo@gmail.com
Date: 12.13.2013 7:00 pm - 11:00 pm
Location: Stone Hill Winery - Hermann Location
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Description

The Great Stone Hill Beast Feast 2013

DATE: Friday, December 13, 2013

TIME: The reception begins at 7 p.m. Dinner begins at 8 p.m. in our heated pavilion.

WHAT: Wild game dinner and fundraiser for The Leukemia & Lymphoma Society, including a silent auction, raffle and live auction of donated items.

WHERE: The "wild" evening of appetizers, silent auction, dinner buffet and live auction will be held in the winery's heated pavilion.

MENU: The reception will feature an assortment of "wild" appetizers and the dinner will be a buffet of wild game entrées created by our chef and restaurant staff. Some entrées that we have had in the past years consisted of Pecan-Encrusted Pheasant Tenderloin, Venison Rumaki, Fried Catfish, Venison Chili, Wild Turkey Chowder, Squirrel Cacciatora, Goose Roulade with Ham & Swiss Cheese, Port Braised Beaver, Smoked Bear Roast, Amaretto Carrots, Mashed Maple Sweet Potatoes, Green Beans with Pimientos, Oven-Roasted Yukon Gold Potatoes, and for dessert Peach & Butterscotch Crisp. Wine will be donated by Stone Hill Winery and is included with the meal.

TICKETS: Reservations are required. Tickets are non-refundable and cancellations are not accepted. To make reservations please call The Leukemia & Lymphoma Society at 1-800-264-2873.

COST: Minimum donation of $60 per person. Proceeds benefit The Leukemia & Lymphoma Society.

DRESS: Business casual.
GCalendar